Email to Dawn Vezina      

Recipe Categories: dmvezina's HOME PAGEAPPETIZERS Appetizers Barbecue Bars Beverages BEVERAGES Biscuits Bread BREAD BreadMachine Breakfast BREAKFAST Brownies CAKESandPIES CakesPies Camping CANDY Candy Canning Casseroles CASSEROLES Condiments COOKIES COPYCAT CROCKPOT Dairy DESSERTS EGGS FISHandSEAFOOD FrenchToast FROSTING-ICING FrugalRecipes FRUIT GRILLING Healthy HOLIDAY HomemadeMixes IceCream JUICER KIDS MARINADES MEATS MISCSIDES MUFFINS MYOCleaners OAMC Pancakes PASTA PASTRIES Personal PIZZA PORK POTATOES POULTRY Ramen RICE SALADandDRESSING SANDWICHES SAUCES SCONES SNACKS SOUPSandSTEWS Spices VEGETABLES VEGETARIAN Waffles

Mint Topped Chocolate Squares Cookie




Source of Recipe


Linda's Busy Kitchen


List of Ingredients




Chocolate Layer
1/2 cup butter or margarine
2 ounces semi-sweet baking chocolate
1 cup sugar
2 eggs large
1 cup flour
1/2 cup pecans chopped

Frosting
1 1/2 cups powdered sugar
3 tablespoons butter or margarine, softened
2 tablespoons milk
3/4 teaspoon peppermint extract
Few drops of green food color

Glaze
1 ounce semi-sweet baking chocolate
1/8 teaspoon vegetable oil



Recipe



Preheat oven to 350°. Grease an 8- or 9-inch square baking pan.
To make chocolate layer, melt butter and chocolate in a small saucepan
over low heat; cool.

In a small mixer bowl at medium speed, beat sugar, eggs, and chocolate
mixture 2 minutes. At low speed, beat in flour and pecans. Spread in
pan.
Bake 25 to 30 minutes or until center is set. Cool pan on a wire rack.

To make frosting, beat powdered sugar, softened butter, milk, peppermint
extract, and food color in a small mixer bowl at low speed until smooth.
Spread evenly over cooled chocolate layer. Cover and chill 1 hour.

To make glaze, melt chocolate with oil. With a small spoon, drizzle over
peppermint layer. Cover and chill 1 hour or until firm. Cut into squares
with a sharp knife.